Melt bitter and white chocolate in separate water baths. Add half the butter into each of the chocolates and using a whisk blend until the mixture is smooth.
Add beet juice into the dissolved white chocolate to get a beautiful red colour and when the chocolate dissolves immediately remove from heat, otherwise it will harden.
Dip ½ of the wafer roll’s length in dissolved chocolates and before they set sprinkle with collared sprinkles or nuts. Leave in a glass to cool down.